Zucchini Musakka with Tomatoes and Chickpeas

Ingredients

• Kosher salt and freshly ground black pepper
• 2 pounds medium zucchini, halved lengthwise and sliced crosswise ¾ inch thick
• ¼ cup extra virgin olive oil
• 8 ounces ground lamb
• 2 medium onions, finely chopped
• 2 cups crushed tomatoes or 1 can (14 ounces) fire roasted crushed tomatoes
• 3 tablespoons Turkish sweet red pepper paste
• 1 cup cooked chickpeas
• 1 tablespoon mashed garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried mint, finely crushed
• 2 cups plain yogurt
• 3 tablespoons chopped fresh flat-leaf parsley
• A 3-or 4-quart guvec, La Chamba or flameware casserole, or deep cazuela

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